Chocolate Mousse
Category Recipes
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


½ cup pitted medjool dates, soaked
½ cup agave nectar or maple syrup
1 tsp vanilla extract, optional
1/ ½ cups mashed avocado (3 avocados)
¾ cup organic cocoa or carob powder
½ cup water


  1. Places the dates, agave nectar, and vanilla extract, if using, in a food processor and process until smooth.
  2. Add the mashed avocado and cocoa powder and process until creamy.
  3. You may need to stop and scrape down the sides of the bowl with a spatula a few times.
  4. Add the water and process until smooth.
  5. Serve at room temperature or chilled.
  6. Stored in a sealed container in the refrigerator, chocolate mousse with keep up to 3 days in the refrigerator and 2 weeks in the freezer.

Additional Notes

Chocolate Sauce or Fondue: Increase the water to 1 cup.

Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 minutes before serving.

31 thoughts on “Chocolate Mousse

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